Bere Vecchie News Today

Through the Olive Branches . Theyre hard to avoid in puglia, a region thats home to 60 million olive trees. Thats one olive tree for every italian in italy. This region is italy at its most elemental simple fresh cuisine thats grown and produced here. Fragrant olive oil, beautiful vegetables, cheeses renowned the world over. Hello. Hello. One focaccia. And durum wheat for pasta and bread. Grazie. Look at that. Im stanley tucci. Im fascinated by my italian heritage, so im traveling across italy t...

>> hello, im in puglia, which is the heel of -- can you see me through the olive branches? >> theyre hard to avoid in puglia, a region thats home to 60 million olive trees. thats one olive tree for every italian in italy. this region is italy at its most elemental -- simple fresh cuisine thats grown and produced here. fragrant olive oil, beautiful vegetables, cheeses renowned the world over. >> hello. >> hello. one focaccia. >> and durum wheat for pasta and bread. >> look at that. >> i...

through the olive branches? >> theyre hard to avoid in puglia, a region thats home to 60 million olive trees. thats one olive tree for every italian in italy. this region is italy at its most elemental -- simple fresh cuisine thats grown and produced here. fragrant olive oil, beautiful vegetables, cheeses renowned the world over. >> hello. >> hello. one focaccia. >> and durum wheat for pasta and bread. grazie. look at that. >> im stanley tucci. im fascinated by my italian heritage, so ...

Across one of the many fornelli, like bere vecchie, run by young restaurateur vito zurlo. >> hows it going? >> everything is fine. lets eat a bit of meat today. >> just a little. >> opened by vitos grandfather in 1927, this fornello isnt your average butcher shop, but well get into that in a minute. >> what do you want to try? >> i want to try everything. but tell me what they are. >> some pugliese rib-eye. >> wow. >> pork panchette. >> yes. >> cisterninos fornelli grew from the ancient traditio...

And if you follow your nose, chances are youll stumble across one of the many fornelli, like bere vecchie, run by young restaurateur vito zurlo. >> hows it going? >> everything is fine. lets eat a bit of meat today. >> just a little. >> opened by vitos grandfather in 1927, this fornello isnt your average butcher shop, but well get into that in a minute. >> what do you want to try? >> i want to try everything. but tell me what they are. >> some pugliese rib-eye. >> wow. >> pork panchette. >> yes....